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Asparagus
Chilean sea bass
Black sea salt
1/3 cup white wine
1 tsp soy
lemon juice
minced Garlic
garlic powder
1/2 tbs olive oil..
Balsamic vinegar
Directions:
Roasted Asparagus: Wash asparagus and trim off the ends. Drizzle asparagus with olive oil, balsamic, black sea salt and pepper. Roast at 400 degrees until very crispy.
Chilean Sea Bass: Rub very tiny amount of olive oil on the bottom of the fish (on aluminum foil ) this is already a very oily fish naturally so no need to add additional oil..Sprinkle lemon juice all over the fish on both sides. Sprinkle a fair amount of Black sea salt on both sides of the fish. Sprinkle small amount of saffron salt. Rub a small amount of soy sauce into each pcs. Sprinkle white wine, fresh minced garlic and garlic powder...At the very end place the fish on broil and sprinkle a bit more black salt and lemon juice.
The fish is ready when it becomes moist, flaky and very tender.

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